Food technology - Milk, cheese and yoghurt

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What is the difference between fresh milk and homogenised milk?
Fresh milk has a layer of cream on top whilst homogenised milk goes through a machine to break up fat so it won't have a layer
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What does UHT stand for?
Ultra-high temperature
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Two functions of cheese in a quiche
Provides flavour and goes golden brown when heated
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What type of protein is found in milk and yoghurt?
High biological value (HBV)
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Two types of fresh milk
Whole milk and Skimmed milk
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Explain the form of carbohydrate found in animal milk
Lactose - which contains glucose and is a monosaccharide
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Two types of plant milk
Almond and Coconut milk
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What happens during the processing of homogenised milk?
Fat molecules break down so the cream won't separate and nothing is added to the milk
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What is the main mineral found in cheese?
Calcium
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Types of soft cheese
Cottage, Brie, Boursin, Goat, Camembert
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Types of blue veined cheese
Stilton, Blue, Gorgonzola, Roquefort, Danish blue, Cabrales
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Why should we not consume too much cheese on a daily basis?
Eating too much cheese could lead to high cholesterol and high blood pressure which increases the risk of cardiovascular disease (CVD)
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Other cards in this set

Card 2

Front

What does UHT stand for?

Back

Ultra-high temperature

Card 3

Front

Two functions of cheese in a quiche

Back

Preview of the front of card 3

Card 4

Front

What type of protein is found in milk and yoghurt?

Back

Preview of the front of card 4

Card 5

Front

Two types of fresh milk

Back

Preview of the front of card 5
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